As we get further and further into those colder months, I’ve noticed a definite shift in my culinary preferences.  Instead of light and easy dishes, I’m craving hot and heavy meals that warm your soul from the inside out.  I had originally pinned this recipe months ago for those weeks when I’m hovering between hearty winter cravings and simply spring deliciousness.  I chose to pan sear the chicken instead of grilling it because, to be honest, I’ve never worked a grill before.  #truth.  The lemon juice and zest really gives this dish that final kick of freshness that puts each bite over the top.  And what’s more, this dish is easy to make for one, or even a big group.  A definite must for your recipe arsenal.

Bruschetta Pasta

Ingredients:
1 lb. Linquine Pasta Noodles
3 Tbsp. All-purpose Flour
1 tsp. Salt
1/2 tsp. Pepper
4 Boneless Skinless Chicken Cutlets (thinly sliced)
3 & 1 1/2 Tbsp Olive Oil (divided)
3 & 1 1/2 Tbsp Unsalted Butter (divided)
2 Cloves Garlic, minced
2 cups Diced Tomatoes (approximately 4)
1 Tbsp Lemon Zest
Half Lemon, juiced
1 Tbsp McCormick Grill Mates® Roasted Garlic & Herb Seasoning
1 cup Basil Leaves, roughly chopped

Directions:
1.  In a large pot, fill 2/3 full with water and bring to a boil; add linguine noodles and cook until al dente, approximately 10 minutes; once done, drain pasta in a collander and set aside
2.  Meanwhile, on a plate, stir together the flour, salt and pepper; one at a time, turn the chicken breasts in the flour mixture, gently shaking off the excess
3.  In a large fry pan over medium-high heat, melt 1 1/2 Tbs. of the butter with 1 1/2 Tbs. of the olive oil
4.  Working in batches if necessary, add the chicken breasts and cook, turning once, until golden on both sides, about 5 minutes total; transfer to a plate and set aside
5.  In a large skillet on medium-high heat, add olive oil, butter, and garlic, cooking for 1 minute
6.  Add the diced tomatoes and reduce heat to medium; sauté for 5 minutes
7.  Add the lemon zest, lemon juice, roasted garlic & herb seasoning and cook for 2 additional minutes
8. Toss cooked pasta into the sauce and cook for one additional minute
9.  Add fresh basil leaves and mix well
10.  Top each bowl of pasta with two chicken cutlets and serve